Fundy Mary Chicken
This chicken has everything a good Bloody Mary should have – tomatoes, celery salt, celery, spice, and, of course, gin. It’s a fairly quick and easy dish for any night of the week. You can spice it up as much or as little as you like. Add some diced chilies or chopped jalapeno if you want a bit more of a kick.
We used Fundy Gin made by Still Fired Distilleries for this recipe. Pair this chicken with a Fundy Peach Gin & Tonic and serve it over rice or pasta along with a tossed salad for a complete meal.
INGREDIENTS
- 4 boneless skinless chicken thighs or breasts
- ½ tsp celery salt
- ¼ tsp fresh ground pepper
- 2 tbsp butter
- 1 tbsp olive oil
- 2 celery stalks thinly sliced
- 14 ½ fl.oz. can of diced tomatoes - undrained
- ⅓ cup Still Fired Distillery - Fundy Gin (or more to taste)
- 1 tsp grated lime zest
- 2 tbsp freshly squeezed lime juice (approximatelyn1 large lime)
- 1 tsp Worcestershire sauce
- 4 lime wedges or 2 additional tablespoons of freshly squeezed lime juice
- 1 tbsp chopped celery leaves (or fresh parsley)
- Optional: hot pepper sauce and celery salt
DIRECTIONS
Pound the chicken thighs slightly with a meat mallet to uniform thickness; sprinkle with celery salt and fresh ground pepper.
In a large skillet, heat butter and oil over medium heat; brown the chicken on both sides. We use our Meyer skillet for this recipe as it helps the chicken cook evenly.
Remove the chicken from the skillet and keep warm (keeping the juices in the pan). In the same skillet, add the celery and cook for 3 - 4 minutes or until tender.
Return the chicken to the pan. Add the tomatoes, Fundy Gin, lime zest, lime juice, and Worcestershire sauce.
Bring to a boil. Reduce the heat and cover. Simmer, covered, for 8 - 10 minutes or until the chicken is cooked through.
When done, squeeze a lime over each piece of chicken and garnish it with celery leaves. If desired, top with a hot pepper sauce and a sprinkle of celery salt for a true Bloody Mary experience. Serve over rice or pasta.